Let me show you how to make my viral chicken cutlets.

Let me show you how to make my viral chicken cutlets. One egg. Ken's Italian dressing. Basil and Romano. Hey Kens, call your girl. Milk. I'm using Lactaid protein milk, I love it. My favorite of all time, Locatelli. Locatelli is the brand name, Pecorino Romano is the type of cheese. Salt, garlic, tired, parsley. I love that song, every single cell inside my body, every single cell is happy and well. I sing it all day. Set it aside. Glove up, it's time to spread salmonella all over my kitchen. You think I don't clean my counters? Using Bell and Evans air-chilled chicken. Let's see how many cutlets I can get out of this today. I'm going to cut these that way. Then we're going to slice them. Bing, bop, boom, boom, boom, bop, bang. Now it's time to splatter. I'm not doing parchment paper because I don't feel like doing an extra step. There's nothing, and I'm going to bleach. We like them small. Look, sometimes mine get frayed, I don't care, I put them in there anyway. I'm going to do the rest, I'll see you in a minute. Look, Mofo's bleach. Chickens marinating, I am dumping in some Locatelli into my breadcrumbs. 4C, holla at your girl. As always, we have wet, dry, into breadcrumbs. Make sure you push your breadcrumbs into the chicken, flip it, push them in, shake off the excess. Some of you ask what the dry hand is for, in case you need anything, or you have to do anything. We don't need both hands dirty, gross. I'm going to do the rest. Look how many cutlets I got from that one pack. Now we fry, in canola oil. Make sure your oil's hot enough. I'm going to time it. My heat's between a five and a six. Flip them. Two minutes. I normally fry in like two or three pans, but I only did one pack of chicken so I'm frying in one pan. Four minutes total. I'm going to do the rest, it's like a crazy house. So I ended up getting 24 cutlets out of that one pack. The kids were eating them as I was making them. Let's take a bite. I can't take credit for the way that these cutlets are cut. That's all Rita. I give her all the credit for that. I would say Rita's way, Rita's way. I'm sharing my knowledge with you. Keep making the cutlets, they look beautiful, love you, bye.